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A very fine cut resulting in tiny pieces of food, ideal for flavoring dishes without noticeable texture.

Diagonal cuts made by rotating the vegetable after each cut, creating asymmetrical chunks used in rustic dishes.

A football-shaped cut with seven equal sides and flat ends, used to create a uniform presentation for root vegetables.

A technique used to slice leafy vegetables and herbs into thin ribbons, often used as a garnish.

A larger version of julienne, sticks about 6 mm thick and 6 cm long, used for vegetable sticks, in salads or for larger stir-fries.

A fine dice cut, typically 3 mm cubes, produced from julienne cuts, often used in sauces, soups or as a garnish.

A cut resulting in thin sticks, about 2-3 mm thick and 2-3 inches long, used commonly for stir-fry and garnishes.

Circular pieces typically from cylindrical vegetables, used as a basic cut for salads and sautéing.

Uniform cube-shaped pieces, comes in various sizes (fine, medium, large), used across different cuisines in myriad dishes.